Description
Sichuan pepper numbing is achieved by hydroxy‑α‑sanshool, an alkylamide that activates trigeminal receptors.
Technical
Hydroxy‑α‑sanshool is a lipophilic, volatile alkylamide that binds TRPA1 and TRPV1 receptors, producing a tingling‑numbing sensation. Its potency is highly temperature‑sensitive; moderate toasting preserves the compound while excessive heat or prolonged water soaking degrades it. Efficient extraction occurs in neutral oil at 60–70 °C for 5–10 min, whereas heating above ~150 °C for extended periods degrades >50 % of the compound.
Science
Primary Reaction
Activation of TRPA1 and TRPV1 receptors by hydroxy‑α‑sanshool leading to tingling‑numbing sensation
Sensory Profile
Aroma ()
spicycitrusearthyherbalwarmpungentwoodyfloralpepperyresinous